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Blueberry Breakfast Bundt Cake

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Indulge in a moist and flavorful Blueberry Breakfast Bundt Cake that’s perfect for brunch gatherings or a cozy family breakfast. Bursting with juicy blueberries and topped with a sweet glaze, this cake brings together comfort and deliciousness. Easy to prepare, it yields generous slices that will satisfy even the largest appetites.

Ingredients

Scale
  • cooking spray
  • 2 c blueberries (frozen (thawed) or fresh)
  • 1 tbs unbleached all-purpose flour (to coat blueberries before adding to mix)
  • 2 3/4 c unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3/4 c butter, unsalted (room temperature)
  • 2 c granulated sugar
  • 4 eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 c vegetable oil
  • 1 c sour cream, full fat, room temperature
  • 1 c powdered sugar
  • 3–5 tsp whole milk (to adjust glaze consistency)

Instructions

  1. Preheat oven to 350°F.
  2. Toss blueberries with flour until coated; set aside.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Beat butter and sugar until light and fluffy (4-5 minutes).
  5. Add eggs one at a time, mixing well after each addition; stir in vanilla.
  6. Mix in vegetable oil until combined.
  7. Gradually add dry ingredients alternately with sour cream; mix gently.
  8. Fold in blueberries carefully.
  9. Generously coat a bundt pan with cooking spray and pour in batter.
  10. Bake for 50-65 minutes or until a toothpick comes out clean; cover loosely with foil if browning too much.
  11. Cool in the pan for 10-15 minutes before transferring to a cooling rack.
  12. Mix powdered sugar with milk to your desired consistency; drizzle over cooled cake.

Nutrition

Find it online: https://savorysofia.com/blueberry-breakfast-bundt-cake/